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Monday, February 28, 2011

project 365 photo: 02.28.2011 {lentil-edamame stew}

Michael pulled this vegan recipe out of the recipe binder while we were meal planning for the week & made it tonight. He commented that it could use a little more cumin, it's easier to microwave the edamame in a little water & he used about two fresh lemons. It turned out great!

Ingredients

1 cup dried lentils

3/4 cup frozen shelled edamame (green soybeans)

2 tablespoons olive oil

1 1/2 cups minced red onion

3 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

6 tablespoons fresh lemon juice

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/8 teaspoon ground red pepper

1/8 teaspoon ground cinnamon

Dash of ground cloves

Directions

Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.

Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.